From:
The Thorough Good Cook
Sauces: 15. Brown Chaudfroid
Three-quarters of a pint of
aspic, quarter of a pint of
tomato sauce, a few drops of
carmine, half a
wineglassful of
sherry, half an ounce of
glaze; reduce to a
quarter of the amount, keeping it well skimmed while boiling; then pass it through the
tammy, and use when somewhat
cool.